Olive Tomato zoodles and quinoa

Ingredients

Instructions

• 2 large zucchinis or 3 small ones
• 120g uncooked quinoa
• 15 cherry tomatoes
• 6 to 7 black olives
• Oregano
• Rosemary
• Olive oil
• Salt
• Pepper

Quinoa

Rinse thoroughly the quinoa with clear water. In a pot, add two parts of water for every part of quinoa and a little salt. Cook the quinoa on medium heat until all the water has evaporated. Then, cover it with a lid for about five minutes.

Sauce

In a pan, drizzle some olive oil and cook the cherry tomatoes whole on medium/high temperature for about 15-20 minutes. Stir frequently to avoid any burning. Lower the temperature after 10 minutes and cover the pan. This will allow the tomatoes to cook slowly and release their juices to form a sauce. Add the chopped oregano and rosemary, salt and pepper to taste. Cut the black olives in halfs or quarters and add them to the sauce.

Zucchini

Pass the zucchinis in your spiralizer to obtain zucchini noddles (also known as zoodles). Drizzle some olive oil in a pan and fry them on high then medium heat for about 10 minutes. This depends if you like them “al dente” (7 mins)  or well cooked/soft (10 min+). Mix the sauce, the quinoa and the zucchini together and serve warm in a bowl. Drizzle with some extra olive oil for taste.